Mediterranean Quinoa Salad
Try this Mediterranean Quinoa Salad recipe, or contribute your own.
Try this Mediterranean Quinoa Salad recipe, or contribute your own.
- 1 garlic clove minced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1/2 cup crumbled feta cheese
- 1/2 cup red onion finely chopped
- 1 1/2 tablespoons balsamic vinegar
- 1 15 oz can chickpeas drained and rinsed
- 2/3 cup dry quinoa (or just over 3 cups cooked quinoa)
- 1/2 cup roasted red bell pepper from a jar drained and chopped
- 1/2 cup pitted kalamata olives sliced (i cut in half)
- 1/4 cup basil cut thinly
- 2-3 cups arugula (according to taste start with 2 cups)
- 1/2 teaspoon dry basil
- kosher salt to taste (i used about 1/4 teaspoon)
- ground black pepper to taste (i used 1/4 teaspoon)
- Carbohydrate 3.15524000284093 g
- Cholesterol 16.6875 mg
- Fat 12.2437943819622 g
- Fiber 0.600350007678172 g
- Protein 2.89783187515306 g
- Saturated Fat 3.93244162595341 g
- Serving Size 1 1 -6 serving (49g)
- Sodium 357.420812626672 mg
- Sugar 2.55488999516276 g
- Trans Fat 0.466015625211847 g
- Calories 133 calories
Step-by-step
- In a small to medium saucepan, add 1 ½ cups water and quinoa. Bring to a boil, reduce to simmer, cover and simmer 15 minutes or until water is absorbed.
- Remove from heat and let sit a few minutes then fluff with fork. Set aside.
- In a liquid measuring cup or small bowl whisk all ingredients (dressing ingredients) until well combined.
- In a large bowl add cooked quinoa, all ingredients except arugula and ½ the dressing. Toss to combine.
- Add more dressing as desired.
- Toss in arugula when ready to serve.
- Serve cold or room temperature. Stores well in the refrigerator for several days in a sealed container (especially if you don't add the arugula until ready to eat.
A Busy Mom's Go-To: Mediterranean Quinoa Salad
Life as a mom is a whirlwind. Between school runs, work deadlines, and keeping the house (somewhat) tidy, finding time for a healthy, delicious, and quick meal feels like winning the lottery. This Mediterranean Quinoa Salad has become my absolute lifesaver. It’s vibrant, packed with flavor, and so easy to make, even on my busiest days. No more resorting to takeout or sad, wilted salads! This recipe is versatile, adaptable to whatever I have on hand, and always a crowd-pleaser (even with my picky eaters).
The beauty of this salad lies in its simplicity. The combination of fluffy quinoa, juicy olives, and the tangy balsamic vinaigrette creates a symphony of flavors that dances on your tongue. The addition of feta cheese provides a salty, creamy counterpoint, while the arugula adds a peppery kick. It’s the perfect blend of textures and tastes, a refreshing escape from the monotony of everyday meals. I often make a big batch on the weekend, storing it in the fridge for quick lunches or light dinners throughout the week. It’s equally satisfying served cold straight from the fridge or at room temperature, making it ideal for packed lunches or picnics.
Why this recipe works for me:
- Quick and easy: It takes less than 30 minutes to prepare, which is crucial when you're short on time.
- Healthy and nutritious: Packed with protein, fiber, and healthy fats, it’s a guilt-free indulgence.
- Versatile and customizable: I often swap out ingredients based on what’s fresh and in season. Sometimes I add chopped cucumbers or tomatoes, or use different types of olives. The possibilities are endless!
- Make-ahead friendly: The salad tastes even better the next day, making it perfect for meal prepping.
- Budget-friendly: Most of the ingredients are inexpensive and readily available.
Beyond the practicalities, this salad holds a special place in my heart. It reminds me of sunny afternoons spent in Mediterranean cafes, soaking up the atmosphere and indulging in flavorful food. The vibrant colors and fresh ingredients bring a touch of that Mediterranean magic to my kitchen, even on the busiest of days. It’s more than just a salad; it’s a moment of calm amidst the chaos, a small but significant act of self-care that nourishes both my body and soul. The satisfied smiles on my family's faces as they devour this salad are reward enough, proving that even amidst the whirlwind, there’s always time for a delicious and healthy meal. So, give this recipe a try; you won't regret it!
Tips and Variations:
- Add some crunch: Toasted pine nuts or sunflower seeds would add a delightful crunch.
- Spice it up: A pinch of red pepper flakes will add a nice kick.
- Make it vegetarian: This recipe is already vegetarian, but you can make it vegan by omitting the feta cheese or substituting it with a vegan feta alternative.
- Get creative with the dressing: Experiment with different herbs and spices to create your own unique dressing.
This Mediterranean Quinoa Salad isn't just a recipe; it's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It's a simple pleasure, a small act of self-care that brings joy to my kitchen and keeps me fueled for the adventures of motherhood. Enjoy!
